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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I like thick lasagna, so this recipe is for a square dish. If you need a 9x13 size lasagna, I would double this, especially the meat and sauce...never seems to be enough :) Lasagna can be made a day ahead and put in fridge, or several days ahead, if covered properly and put in freezer. Ingredients:
3/4 lb ground beef |
1 tablespoon parsley |
1 (32 ounce) jar spaghetti sauce |
1/4 teaspoon oregano |
1/2 cup parmesan cheese |
1 (12 ounce) box lasagna noodles |
8 ounces mozzarella cheese |
1/2 teaspoon basil |
1 lb ricotta cheese |
2 eggs |
1 teaspoon olive oil |
Directions:
1. put water, olive oil and salt in large pan, let it boil, and cook lasagna noodles.
2. brown and drain beef.
3. stir in spaghetti sauce and let it simmer.
4. in separate bowl, combine ricotta, parmesan, eggs, parsley, basil and oregano.
5. put a layer of meat sauce on bottom of dish.
6. alternately layer: noodles, egg mix, meat sauce and finish with a good covering of meat sauce.
7. cook on 350 for about 20 minutes.
8. remove from oven, sprinkle with cheese.
9. cover with foil for about 15-20 minutes and let the cheese melt.
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